Bourbon Butterscotch Pie with Pecan Crust
Bourbon Butterscotch Pie with Pecan Crust
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Bourbon Butterscotch Pie with Pecan Crust

Preparation
25 MIN
Cooking
30 MIN
Chilling
6 H
Servings
8 to 10
Partager

Ingredients

Pecan Crust

Butterscotch Custard

Preparation

Pecan Crust

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
  2. In a food processor, chop the pecans with the brown sugar. Add the butter and pulse until the mixture comes together. Press the mixture over the bottom and two-thirds up the sides of the springform pan.
  3. Bake for 18 minutes or until the crust begins to brown. Let cool completely on a wire rack.

Butterscotch Custard

  1. In a pot off the heat, combine the brown sugar and cornstarch. Whisk in the egg yolks and half of the milk (1/2 cup/125 ml) until smooth. Whisk in the remaining milk and the cream. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture has thickened. Simmer for 1 minute, whisking constantly. Remove from the heat. Whisk in the bourbon and vanilla. Strain through a sieve. Stir in the butter.
  2. Spoon the butterscotch custard into the cooled pecan crust. Cover with plastic wrap. Let cool, then refrigerate for 6 hours or until completely chilled.
  3. When ready to serve, unmould and sprinkle lightly with fleur de sel.

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